Toss cranberries with sugar in small bowl; let sit 15 minutes. Toss apples with 1/4 c. Honey-Lime Vinaigrette in another small bowl. Fill a large salad bowl with greens. Fan apples slices around edge of bowl. Toss together cranberries, dates, and walnuts; mound in center of bowl. Refrigerate salad until ready to serve. Just before serving, season with pepper and drizzle with remaining vinaigrette. Toss to coat salad with dressing. Makes 6-8 servings.

Roll out pastry to 1/4" thickness, and cut into 4"x4" squares (makes approximately 9). Place on a cookie sheet; pierce squares with a fork, and brush with sweetened egg wash. Bake at 375 degrees until puffed and golden. Sauté apple slices in butter in a large pan. Add sugar, cider, lemon juice, and zest. Sauté until apples are well browned.

Place a dollop of softened chevre into each puff pastry square. Cover with sautéed apples and drizzle with berry sauce. Garnish each plate with a few fresh blackberries and sift a little powdered sugar over all. Makes about 9.